It's a Hong Kong style dish that you'd find often at Cantonese cafe.
Chicken, diced
Canned cream of chicken
Canned corn kernels
Egg
Rice
Canned cream of chicken
Canned corn kernels
Egg
Rice
1 - stir fry the chicken. Add garlic powder, ginger powder and pepper for more flavoring (optional)
2 - add cream of chicken and corn kernels. Let simmer for a few minutes
3 - make a slurry with water and corn starch, add to the mixture to thicken the sauce
4 - crack 1-2 eggs in it and let it simmer for a few minutes more
5 - (optionally) add soy sauce and sesame oil to taste. Serve over rice.
2 - add cream of chicken and corn kernels. Let simmer for a few minutes
3 - make a slurry with water and corn starch, add to the mixture to thicken the sauce
4 - crack 1-2 eggs in it and let it simmer for a few minutes more
5 - (optionally) add soy sauce and sesame oil to taste. Serve over rice.
Variations: I use cream style corn, corn kernels, chicken and chicken broth to make the soup. Crack an egg into it at the end.
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